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Culinary aesthetics and practices in nineteenth-century American literature / edited by Monika Elbert and Marie Drews

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Introduction / Monika Elbert and Marie Drews -- pt. 1. Culinary etiquette and capitalist appetites: consumption and economies of food. Suburban men at the table: culinary aesthetics in the mid-century country book / Maura D'Amore -- Conspicuous consumption: Howells, James, and thegilded age restaurant / Mark McWilliams -- "Bonbons in abundance": thepolitics of sweetness in Kate Chopin's fiction / Andrew Dix and Lorna Piatti -- pt. 2. Confrontations and negotiations: power dynamics at theAmerican table. Whale as a dish: culinary rhetoric and the discourse of power in Moby-Dick / Robert T. Tally Jr. -- Catharine Beecher, Harriet E. Wilson, and domestic discomfort at the northern table / Marie Drews -- "True and faithful in everything": recipes for servant and class reform in Catherine Owen's cookbook novels / Kim Cohen -- pt. 3. Palatable virtues: models of citizenship and the national cuisine. Doughnuts and gingerbread, apples and pears: boyhood food economies in nineteenth-century periodicals for children / Lorinda B. Cohoon -- The edible book: white female pleasure and novel reading / Cree LeFavour -- The perfect dinner: Hawthorne's ruminations on old and New England / Monika Elbert -- pt. 4. Man does not live on bread alone: the paradox of nourishment. Hunger, panic, refusal: the gift of food in Susan Warner's The wide,wide world / Hildegard Hoeller -- Strawberries and salt: culinary hazards and moral education in Little women / Yvonne Elizabeth Pelletier --"This foreshadowed food": representations of food and hunger in Emily Dickinson's American gothic / Elizabeth Andrews -- Consumption and cannibalism in the altrurian romances of William Dean Howells / Lance Rubin

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